With hipcamp, hosts can provide as little as a spot on a meadow for people to set up a tent, a fire ring for a campfire, and a spigot for water. Camping platforms and outhouses are bonuses. people pay around $20 a night, most stay only a night or two. Not much interaction required, unless you want to.
Split gill mushrooms are edible. I have seen recipes for Thai curries and recipes for stews, but I haven't tried any yet. Next time I come across a bunch of split gills I will incorporate them in a mushroom broth.
I had a learning experience with stinging nettles. I harvested them growing next to flourishing honeysuckle. Great, I thought, the parks department didn't spray herbicide. Cooked them up, extremely bitter and chemical tasting. Tell take sign: the nettles didn't develop many stinging hairs, they protected themselves with herbicide.
I want to second the notion of nettles as a good source of carbs and proteins. Good for you in the spring, when it is tender. You can harvest later too, let it wilt and feed it to livestock. If the seeds will ripen in a short summer like Iceland they are also a good source of fats. Furthermore, I think tjat mushrooms are a good source of carbs and proteins, be it Iceland or further south. There are several native species there, plus you could an a more aggressive species like oyster mushrooms and cultivate it indoors on waste material like cotton fabric, books, or coffees grinds.
I have fermented shredded carrots all by themselves, I have fermented them mixed with cabbage, and mixed with cranberries and nuts (very short). I use an airlock, so it is anaerobic at all times. I fill my jars 3/4 full at the most so that none of the fermenting liquid can get up into the airlock. When it is done after a week or two or three and I start taking kraut out I put the jars in the fridge. If I used a screwtype lid I would forget to release pressure on a regular basis, which could get very messy if liquid seeps out. Don't know if the pressure could get high enough to explode a glass jar.
I just did two quick ferments, shredded sunchokes and cabbage (one part sunchoke, two part cabbage), and shredded sunchokes, cabbage and carrots. They had a hot mustard kind of taste that I liked. I will definitely make it again, at the end of winter, when the inulin has been taken care of. Right now they deserve the name fartichoke.
Just missed another opportunity to gather some seeds, was too late. How do you keep track of what grows where and when it is ready to gather.
My brain - too forgetful
Notebook and map - would start and lose a dozen and too cumbersome.
Handy tech gadget with built-in map and gps that you can annotate is the solutiom?
Most of my foraging is small stuff, just enough for a meal or two. Only a few big bulk items, mainly nettles, apples and hickory bark. The apples are from untended trees in my suburban neighborhood, I turn those into dozens of jars of apple sauce. The nettles I cook and freeze, but I want to start drying them. I turned hickory bark into a few gallons of syrup, hoping to go back soon for the nuts to make some hickory milk. 2015 is / was a fantastic year for chanterelles, I am experimenting with a variety of ways of preparing and preserving them.